Pepper and Tomato Terrine
Terrine with peppers and tomatoes
- salt – to taste
- garlic – 1 clove
- Arborio rice – 300 g
- grated Parmesan – 40 g
- small tomatoes – 8 pcs.
- large onion – 1 pc.
- fresh spinach – 50 g
- dry white wine – 125 ml
- red bell pepper – 1 pc.
- vegetable oil (olive) – 1 tbsp.
- green bell pepper – 1 pc.
- vegetable broth – 900 ml
- Preheat oven to 180°C. Cut the peppers into quarters and remove the cores. Wash the peppers and tomatoes, place in a baking dish, and bake for 20 minutes.
- Place the peppers in a plastic bag, seal tightly, and let sit for 5 minutes. Remove from the bag and carefully peel the peppers. Let the tomatoes cool slightly and peel them as well. Slice the tomatoes into rounds. Set aside.
- Peel and finely chop the onion and garlic. Heat oil in a frying pan and fry the onion for 4 minutes. Add the garlic and cook, stirring, for another minute.
- Heat the broth. Add the rice and wine to the pan with the onions and cook, stirring, until the wine has completely evaporated. Pour in 2 ladles of broth and cook over low heat until the rice has absorbed all the liquid. Continue adding the broth in small portions and cook until completely absorbed. This will take about 25-30 minutes. Sprinkle with grated Parmesan cheese, remove from heat, and let cool.
- Wash the spinach and place it in boiling water for 1 minute. Drain in a colander and rinse with cold water.
- Line a rectangular pan with plastic wrap, leaving long edges. Place half the prepared tomatoes in the pan and sprinkle with salt and pepper. Then add half the spinach, half the rice, and all the peppers, seasoning each layer with salt and pepper. Add the remaining tomatoes in the next layer, followed by the spinach and rice. Cover the terrine with plastic wrap, place a weight on top, and refrigerate for 3 hours. Carefully drain the liquid from the pan. Invert the terrine onto a plate and remove the plastic wrap.
This pepper and tomato terrine is a wonderful vegetarian take on the world-famous French appetizer, which we highly recommend serving at any holiday table. The key to this dish is the delicate layers of vegetables interspersed with a delicious risotto seasoned with piquant Parmesan cheese. Let's be honest: it requires some effort in the kitchen, but the result will exceed your wildest expectations and be showered with compliments from the diners at the table.
The term "tartare" refers to both the sauce and the meat dish, with the latter's full name being "steak tartare." The sauce and the dish are unified by the method of preparing the ingredients: in both cases, they...
Adherents of a strict vegetarian diet, or vegans, abstain from not only the meat of slaughtered animals and fish, but also animal products such as milk and eggs. Some vegans don't even eat...
The garden harvest season is in full swing, but have you run out of culinary ideas? We suggest making an eggplant and pepper terrine—a delicious cold appetizer worthy of even the most formal dinner! The recipe is so versatile that you can experiment endlessly: layer the terrine in different orders, combine vegetables, cheeses, and add any garden herbs! Chill thoroughly before serving to allow the filling to set and the eggplant terrine to hold its shape.